[Illustration: MOLASSES SPONGE CAKE]
1 cup sifted cake flour
½ teaspoon salt
5 eggs, separated
½ cup sugar
½ cup GRANDMA’S MOLASSES
1 tablespoon grated orange rind
1½ teaspoons grated lemon rind
2 teaspoons lemon juice
Heat oven to 325° F. (moderately slow). Sift together flour and salt.
Beat egg yolks with rotary or electric beater until thick and
lemon-colored. Gradually beat in sugar and molasses. Then, by the clock,
beat with rotary or electric beater (low speed) an additional 3 minutes.
Stir in orange rind, lemon rind and juice. Add flour mixture, ⅓ at a
time, mixing each addition until smooth. When all flour has been added,
beat until light and fluffy (about ½ minute). Beat egg whites until
stiff enough to stand in peaks, but not dry; fold (by hand) into batter.
Bake 45 minutes in an ungreased, 9-inch, tube cake pan. Turn cake pan
upside down on wire cooler. If cake has not dropped out of pan when
cold, loosen from sides with spatula.
YIELD: 12 servings.